- 320 g Spaghetti
- 400 g Peeled Tomatoes
- 150 g Guanciale (cured pork cheek)
- 75 g grated Pecorino Cheese
- to taste Salt
- to taste Extra Virgin Olive Oil
- 1 Chili Pepper
- 50 g White Wine
The regional dishes are often reasons of dispute among the Italians, whether they are professional chefs or amateur chefs, and Spaghetti Amatriciana are no exception! Bucatini or spaghetti, guanciale or bacon, garlic or onion … these are questions that anyone who is preparing to cook before this recipe finds himself having to face. It is said that this famous dish was born in Amatrice and was the main shepherds dish, but originally was without tomato and took the name of “gricia”; this ingredient is added later when tomatoes are imported from the Americas and the condiment took the Amatriciana name. It is therefore normal that such an ancient and popular recipe has been transformed over time by taking on the many variations that are still discussed today.
To prepare spaghetti amatriciana, first boil the salted water to cook the pasta.
You can then dedicate yourself to the sauce: take the Guanciale (cured pork cheek), remove the rind and cut it into slices about 1 cm thick; reduce the slices into strips of about half a cm.
At this point heat a little oil in a pan, possibly of steel, and add the whole chili pepper and the guanciale cut into strips; sauté over low heat for 7-8 minutes until the fat has become transparent and the meat is crisp; mix often taking care not to burn it. When the fat has melted, blend with the white wine, raise the heat and let it evaporate.
When the alcohol has evaporated, transfer the strips of pork cheek to a plate and keep aside, pour the peeled tomatoes into the same pan, remove the petiole and fray them with your hands directly inside the pan. Continue cooking of the sauce for about 10 minutes.
At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente.
In the meantime, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix.
Once the spaghetti is cooked, drain it and add it directly to the pan with the sauce. Quickly sauté the pasta with the sauce to mix well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water from the pasta to continue cooking. Finally sprinkle with grated Pecorino. Your spaghetti Amatriciana are ready to be served!